The Canadian branch of the Swedish furniture tycoon teamed up with Toronto-based marketing company Leo Burnett to create Cook This Page, an ingenious set of illustrated recipes which they unveiled at a recent IKEA Canada kitchen event. Each one displays drawings of the ingredients needed, and the prospective chef just has to fill in the blanks. The best part? They’re all printed on parchment paper using food-safe ink, so once everything is in place, the page can be rolled up and tossed in the oven.

Heston Blumenthal is famous for creating multi-sensory dining experiences. Dishes on the set menu at The Fat Duck – his three Michelin starred restaurant in Berkshire – include an Alice in Wonderland-themed Mock Turtle Soup and a seafood course served on tapioca ‘sand’ alongside an audio recording of crashing waves.

When looking at a case of pastries in a bakery it’s usually possible to intuit what something might taste like because of its familiar shape or color. Such is not the case with these radically unusual cake designs by Ukrainian pastry chef Dinara Kasko whose experimental techniques result in edible objects unlike anything we’ve ever seen.
Most of her creations would look just fine sitting on a pedestal inside a contemporary art museum, but surprisingly everything you see here is completely edible. Kasko actively works math into her creations, incorporating principles like the Voroni method or utilizing 3D modeling and printing to create different cakes or silicone molds. If the cake shapes are unfamiliar, it might be easier to relate to some of the ingredients she uses like sponge cake, chocolate mousse, berry confit, shortcrust dough, and meringue. (via Colossal)